Pulp liquids, a result of cocoa bean fermentation, could be used as a raw material for making cocoa vinegar. Additional fermentation, on the other hand, is required to optimise acetic acid generation. We'll go over how to manufacture vinegar from cocoa pulp liquids in this part. The goals of this study were to (1) investigate the effects of pulp liquid fermentation on the features of cocoa vinegar and (2) select the best fermentation method for cocoa vinegar production. To find the optimal way for making distillated cocoa vinegar, we explored numerous fermentation procedures. This study included a variety of fermentation methods, including 1-phase, 2-phase, and natural fermentation. Acetic acid fermentation in one phase with Acetobacter aceti as the inoculum, with alcohol additions of 6, 8, 10, and 12 percent. Two-phase fermentation of alcohol and acetic acid with Saccharomyces cerevisiae and Acetobacter aceti inoculum, with sugar additions of 4, 6, 8, and 10%. Another type of fermentation is natural aerobic fermentation (without inoculum and carbon source). All subsequent fermentation techniques were carried out at room temperature for 25 days, and the 36 experimental units were separated into four groups. Organic acids, total soluble solids (TSS), sugar, salt, alcohol, and acidity of cocoa vinegar distillate were all altered by fermentation processes and the addition of sugar or alcohol, according to the findings (pH). It indicates that single-phase fermentation with 10% alcohol leads in increased acetic and propionic acid concentration, as well as higher TSS and sugar, but lower salt content and acidity in cocoa vinegar distillate (pH).
Author(S) Details
G. P. Ganda Putra
Department of Agro-industrial Technology, Faculty of Agricultural Technology, University of Udayana, Jalan Kampus Bukit Jimbaran, Badung, Bali, Indonesia.
Ni Made Wartini
Department of Agro-industrial Technology, Faculty of Agricultural Technology, University of Udayana, Jalan Kampus Bukit Jimbaran, Badung, Bali, Indonesia.
Luh Putu Trisna Darmayanti
Department of Food Science and Technology, Faculty of Agricultural Technology, University of Udayana, Jalan Kampus Bukit Jimbaran, Badung, Bali, Indonesia.
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